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smoked salmon and roasted beetroot salad

Smoked Salmon and Roasted Beetroot Salad with Horseradish Dressing

Richard
A festive starter combining smoky and fresh flavours
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Starter
Cuisine 🇬🇧 British
Servings 6
Calories 177 kcal

Ingredients
  

For the Salad

  • 750 g Raw beetroot peeled and cut into wedges
  • 2 cloves Garlic skin on
  • 3-4 sprigs Thyme
  • 1 tbsp Olive oil
  • 140 g Rocket
  • 250 g Smoked salmon flaked into large pieces
  • 2 Orange large, peeled and cut into wedges
  • Freshly ground black pepper

For the Dressing

  • 75 ml Crème Fraîche light, if preferred
  • 2 tbsp Horseradish sauce
  • ½ tbsp White wine vinegar
  • ½ Lemon juiced

Instructions
 

  • Preheat the oven to 200°C/fan 180°C/gas mark 6.
  • Put the beetroot in the centre of a large piece of foil with the garlic cloves and thyme sprigs. Drizzle over the oil and season with the black pepper.
  • Seal the foil into a parcel and place on a roasting tray. Roast in the oven for 45 minutes or until soft. Squeeze the garlic from their skins and toss with the beetroot. Leave to cool completely.
  • Whisk together all the dressing ingredients.
  • Carefully toss the rocket with the beetroot and smoked salmon and divide onto serving plates. Drizzle the dressing over each plate to serve.

Notes

If you have a chef's blowtorch, singeing the orange segments provides a slight toasted flavour.

Nutrition

Calories: 177kcalCarbohydrates: 92gProtein: 13.1gFat: 9.6gSaturated Fat: 3.1gFiber: 0.4gSugar: 7.9gSalt: 0.9g
Keyword beetroot, horseradish, salmon
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